Pineapple Flower Scones
Makes 14
Ingredients
- 2 cups all-purpose flour
- 1⁄3 cup plus 1 teaspoon granulated sugar, divided
- 2 teaspoons baking powder
- 1⁄2 teaspoon salt
- 1⁄4 cup cold salted butter, cubed 1 cup chopped sweetened dried pineapple*
- 3⁄4 cup plus 2 tablespoons cold heavy whipping cream, divided
- 1⁄2 teaspoon vanilla extract
Instructions
- Preheat oven to 350°. Line a rimmed baking sheet with parchment paper. 2. In a large bowl, whisk together flour, 1⁄3 cup sugar, baking powder, and salt. Using a pastry blender or 2 forks, cut in cold butter until it resembles coarse crumbs. Add pineapple, stirring to combine.
- In a small bowl, stir together 3⁄4 cup plus 1 tablespoon cold cream and vanilla extract. Add cream mixture to flour mixture, stirring until mixture is evenly moist. (If dough seems dry, add
- more cream, 1 tablespoon at a time.) Working gently, bring mixture together with hands until a dough forms.
- Turn out dough onto a lightly floured surface, and knead gently 4 to 5 times. Using a rolling pin, roll out dough to a 3⁄4-inch thickness. Using a 21⁄4-inch round cutter, cut 14 scones from dough, rerolling scraps as necessary.
- Place scones 2 inches apart on prepared baking sheet. Brush tops of scones with remaining 1 tablespoon cold cream, and sprinkle with remaining 1 teaspoon sugar.
- Bake until edges of scones are golden brown and a wooden pick inserted in centers comes out clean, approximately 20 minutes. Serve warm.
- *We used 365 Everyday Value Sweetened Dried Pineapple.
